Ancho highball | salted plum, guava
Ancho Highball
Tequila, Ancho Reyes Verde, Guava, Salted plum
This Ancho Highball by Jay Khan of Coa draws inspiration from both Asian and Mexican flavors. Salted plum and fruit are a common pairing in Asian cuisine, as the salty/sweet/tangy flavors bring out the fruits natural sweetness, and the addition of heat and spice by way of Ancho Chile Verde give the drink a Mexican flair. Its fruity, spicy, slightly salty, and tangy in one seriously crushable highball. My only regret is not making more guava soda.
Side note: ive been searching for a good salted plum brand but havent really found a good one that doesnt use aspartame. If you have any recommendations let me know! The one that I used was a stash my mom gave me but now im all out.
30ml Salted Plum Infused Tequila
30ml Ancho Reyes Verde Chile Liqueur
2tsp Citric Acid Solution
200ml Clarified Guava
Add all ingredients into a carbonation vessel and place in fridge until cold, then carbonate 3 times at 40 psi. To serve, pour into a highball glass with ice and garnish with a lime coin. (Coa used a nasturtium leaf but i cant really find one around me)
Salted Plum Infused Tequila
30 g salted plum
250 ml tequila
Sousmvide at 62 C /144 F for 13 minutes, then chill and strain.
Citric Acid Solution
Mix citric acid and water in a 1:4 ratio
Clarified Guava
500 ml guava puree
0.4% pectinex by weight
Add pectinex to guava, stir, and then wait for at least 30 minutes before spinning it in a centrifuge, 15 minutes. Strain the liquid through a cheese cloth to get the remaining solids out.